Seasonal Produce with Matt Golinski

YOUR SEASONAL PRODUCE WATCH with Matt Golinski

PERSIMMONS

THE local persimmon season runs from around mid-February through to the end of March, with fruit from other areas extending their availability in the shops through to about the end of June.

Giro and Fuyu are the most common commercial varieties available, and both are non-astringent, meaning they can be eaten while still firm and crunchy without fear of the mouth-puckering effects of the tannins present in some of the older astringent varieties.

They have a high sugar content which develops as the fruit ripens, and are great as a snack on their own, or they work very nicely as an ingredient in both sweet and savoury dishes.

Persimmons are a great addition to a cheese platter, they add sweetness and texture to a rocket salad with toasted nuts and fetta, and they complement other fruits like papaya and pineapple when used in a fruit salad or as a topping for a pavlova.

CHICKEN, PERSIMMON AND BUCKWHEAT SALAD WITH MISO AND GINGER DRESSING

INGREDIENTS:

• 600 gm chicken breast • 600 gm persimmons, peeled & finely sliced • 1 cup buckwheat kernels • 100 gm Asian leaves (tatsoi, mizuna, baby chard) • ½ cup coriander leaves • 50 gm miso • 50 ml hot water • 50 ml lemon juice • 50 ml extra virgin olive oil • 1 tsp fresh grated ginger • 1 tsp sea salt flakes

METHOD:

1. Season the chicken breasts and fry in a hot pan with a little oil until coloured all over. 2. Transfer to a roasting tray and roast in the oven for 12 minutes at 180°C. Rest for 5 minutes before thinly slicing into strips. 3. Bring a medium saucepan of water to the boil, add the buckwheat and boil for 10 minutes. 4. Drain and rinse under cold water. 5. Mix the miso with the hot water to thin it out, then stir in the lemon juice, olive oil, ginger and salt. 6. In a large mixing bowl gently mix the chicken, persimmon, buckwheat, leaves and coriander and dress with the miso dressing. 7. Transfer to a serving dish or platter and serve immediately.

Nurturing the earth, regenerating and enriching the soil, producing nutrient rich food in a harmonious way and creating a diverse environment where all creatures prosper, supporting and educating along the way. Farming for the future!

• Free Range Pork & Beef • Free Range – Pastured Raised Chicken • Free Range – Pastured Raised Eggs – Chicken & Duck • Persimmons Jiro & Fuju

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FARM SHOP Open - Saturday 9am-12pm 255 Amamoor Creek Road, Amamoor www.bunyagroveproduce.com.au Mick Carr – 0417 914 973 - Kylie Carr – 0400 778 160

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